Canned tuna isn’t my every day go-to protein, but I have been refreshing my earthquake supplies box (taking out older cans and replacing them), so I came across a few cans (some were 10 years old!) They were just as fresh as they were when they went into the can!
Not one to keep mayonnaise on hand, I improvised. When combined, sour cream, kefir, and fermented mustard give a similar tang, and avoid those rancid vegetable oils so often found in most brands of mayo! Plus all the good healthy fats in the dressing complement the low-fat, high-protein content of the meat.
Serve it on some toasted sourdough, or bake some homemade tortilla chips to dip into it!
Probiotic Tuna or Chicken Salad
Prep time
Total time
Yield: 12 ounces
Ingredients
- 2 5-ounce (142 g) cans of tuna or chicken (preferably in water, not oil)
- 3 Tablespoons (45 ml) sour cream
- 1 Tablespoon (15 ml) whole grain mustard (preferably homemade)
- 2 Tablespoons (30 ml) milk kefir
- 1 large celery stalk
- 2 sprigs fresh dill
- sea salt to taste
- black pepper
Instructions
- Drain water from tuna/chicken cans.
- Dice celery and dill sprigs.
- Add all ingredients to bowl and mix well, breaking up chunks of tuna.
- Salt and pepper to taste.
- Store in airtight container in refrigerator up to a week.
